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White shrimp of (litopenaeus vannamei) scalp waste edible chitosan film as inhibitor effect of porphyromonas gingivalis bacteria growth (in vitro)
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| Author:
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HARUN ACHMAD, ASDAR GANI, ARNI IRAWATY DJAIS, LENNY INDRIANI HATTA, IRENE EDITH RIEUWPASSA, ANDI YAYANG ADHA APRILIA MONRY
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| Abstract:
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Background: Chitosan is a biopolymer that usually extracted from the shells of crustaceans such as crabs, shrimp, and lobster. The advantages of chitosan as an antimicrobial are abundant availability, low production costs, excellent biodegradability, biocompatibility, and bioresorbability, and sufficient chemical modification. The concept that underlies chitosan as an antimicrobial is the functional group of amines in chitosan that can form bonds with bacterial cell walls and cause intracellular leakage of constituents that leads to the bacteria extermination. Chitosan can show antibacterial activity against bacteria that cause periodontitis, one of which is Porphyromonas gingivalis. Objective: This research aims to observe and identify the effectiveness of chitosan edible films in inhibiting the growth of Porphyromonas gingivalis bacteria. Method: This study uses a laboratory experimental research type using the Post-test only with control group research design. In this study, six repetitions were carried out in 8 treatments with six repetitions each, namely chitosan extract with concentrations of 1%, 2%, and 3%, edible chitosan film 1%, 2%, and 3%, positive control (edible film metronidazole), as well as the negative control. The measuring instrument used in this study is the calipers in millimeters (mm). Results: Least Significance Different (LSD) result shows some significant differences in inhibiting the growth of Porphyromonas gingivalis bacteria (p<0.005) between each treatment. Conclusion: Edible chitosan film from white shrimp (Litopenaeus vannamei) scalp waste can inhibiting the growth of Porphyromonas gingivalis bacteria.
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| Keyword:
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Edible Chitosan Film, Porphyromonas gingivalis, Antimicrobial.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP3.104
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| Download:
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